Bruschetta Pizza
  • onion, diced
  • Roma tomatoes, diced
  • fresh basil
  • garlic powder
  • garlic salt
  • black pepper
  • Italian seasoning blend
  • lemon juice, freshly squeezed
  • Ricotta cheese
  • Parmesan, Romano, and Asiago cheese blend
  • garlic naan
  • extra virgin olive oil
  1. Drizzle olive oil in a skillet on the stovetop over low heat.
  2. Add in onion and sauté.
  3. Add in tomatoes, fresh basil, garlic powder and salt, and lemon juice. Stir for a minute or so, turn off the stove, and set aside.
  4. Place a slice of the garlic naan on a plate and drizzle a smidge of olive oil over the top. (optional, do not use olive oil here if you like your crust crispy)
  5. Toast the naan in a toaster oven. (Toast the Naan well so it is crispy)
  6. After toasting the naan, layer a generous portion of Ricotta cheese over the top.
  7. Put the tomato mixture on top of the naan.
  8. Sprinkle a blend of Parmesan, Asiago, and Romano cheese over the top.
  9. Add a few more fresh basil leaves on top.
  10. Grind some black pepper on top.
  11. Sprinkle Italian seasoning blend over pizza.
  12. Place the pizza in the toaster oven to melt the cheeses.
  13. Serve immediately.
Recipe by Maryann Ridini Spencer at